Greek cucumber salad with tomato and couscous

A taste of Greece – make double, serve half today and refrigerate half for lunch tomorrow. Watch the video to see how to make the recipe.

Video

Greek cucumber salad with tomato and couscous

Ingredients

Serves 4

1 cup couscous
1 cup boiling water
½ cucumber, diced
1 red capsicum, diced
1 Tbsp chopped fresh mint
½ red onion, finely diced
¼ cup pitted, sliced olives (optional)
2 Tbsp lemon juice
2 Tbsp canola oil

Method

Place couscous in a bowl and cover with the boiling water.
Cover the bowl with a lid or cling wrap and let it stand for 10 minutes.
Break up the soaked couscous with a fork and refrigerate for at least 30 minutes or until cold.
In a large bowl mix together the remaining ingredients with the cold couscous.
Serve or refrigerate until needed.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1050kj
Protein 7.3g
Total fat 10.1g
- saturated fat 1g
Carbohydrates 32.5g
- sugars 3.7g
Fibre 6.6g

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